Ampersand has double reason to celebrate as Sport & Leisure Catering (SLC) announces its inaugural SLC Awards finalists. Its executive chef, Peter Thompson, and Paul Williams, the general manager of Rum & Sugar at the Museum of London Docklands, have been shortlisted in the Chef of the Year and Heritage & Arts Establishment of the Year categories, respectively.
An experienced and talented executive chef, Peter is a positive and respected influence at Ampersand. His creativity, leadership and ability to consistently surpass client expectations are second to none. And, his dedication to nurturing culinary talent across the business is exemplary. It is no wonder that he has impressed the judging panel. Similarly, Paul has proven a visionary genius at Rum & Sugar, transforming the distinctive restaurant and bar into a must visit entertainment and dining destination. Famous for high-quality, creative food, being one of the largest rum offerings in London, and offering a unique and memorable venue space, Paul and his team have successfully and consistently increased custom and turnover. Paul Jackson, managing director at Ampersand, said: “The Ampersand team is celebrating the recognition of two of its high achievers in the very first SLC awards and we wish them the very best of luck for the awards night. Peter is an exceptional executive chef with a flair for developing the talent and creativity of his chef team, a skill that is recognised and respected by his colleagues and our clients. Likewise, Paul has had the vision to make a significant success of the Museum of London Docklands through the creation of the renowned ‘Rum & Sugar Bar’, which has become one of the hottest rum bars in London.” The SLC Awards 2016 will be announced on Tuesday 13 September at the prestigious BAFTA in Central London.